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Pies, Puddings & Crumbles

Apricot and Almond Crumble

Grated marzipan, porridge oats and demerara sugar make an instant tinned apricot crumble topping for this easy store cupboard dessert.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Calories Per Serving
490
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • 2 x 400g tins
    Apricot halves in juice or syrup
  • 100g
    Marzipan
  • 50g
    Plain flour
  • 50g
    Porridge oats (not jumbo)
  • 50g
    Demerara sugar
  • 2 tbsp
    Sunflower oil
  • 15g
    Flaked almonds (optional)
  • 400g tin
    Custard

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Drain the apricots, reserving the juice. Put the apricot halves in a shallow 1 litre ovenproof dish. Pour over 5 tablespoons of the reserved juice. Coarsely grate the marzipan on top and lightly toss.
  2. In a large bowl, rub the flour, oats, sugar and oil together until well combined. Stir in the flaked almonds (if using). Sprinkle the crumble mixture on top of the apricots.
  3. Bake for 30–35 minutes, or until the crumble topping is golden-brown and the filling is bubbling up around the sides.
  4. Warm the custard in a small saucepan and serve alongside the crumble.